Spicy Maple Chicken
with Mashed Sweet Potatoes & Roasted Brussels Sprouts
- Milk
- Wheat
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling ‘em with a spicy maple syrup sauce. (Psst—said sauce would also be unbelievable on pancakes.) On the side, there’s roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce. Time to TAP into a flavor explosion (see what we did there?).
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
8 ounce
Brussels Sprouts
2 unit
Sweet Potato
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
2 tablespoon
Maple Syrup
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces.
Reserve 1 tsp maple syrup (2 tsp for 4) for sweet potatoes; pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.
Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cover to keep warm.
While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds.
Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).
While chicken roasts, trim green beans if necessary; toss in a medium bowl with a drizzle of olive oil, salt, and pepper.
Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.)
Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
Trim and halve Brussels sprouts lengthwise. Swap in Brussels sprouts for green beans. Roast until Brussels sprouts are tender and chicken is cooked through, 15-20 minutes more. (Save green beans for another use.)
Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.
